The work briefly described the characteristics of spice paprika, a plague-ical proper- ties including a description of leaves, stems, flowers, fruits and whole bushes. Listed below are the biological characteristics of chili and its content substances, including capsaicin. The Scoville scale of hotness is also explained. The thesis detailed describing technology of growing culinary peppers, which includes pre-cultivated seedlings, planting and care on the field during the crop vegetation. I said even some of the most frequent diseases and pests that attack the spice paprika. The second part of the thesis describes the different varieties of chilli and their use as food, pharmaceuticals as well as for decoration purposes.